Adas bi hamod

This lemony lentil and swiss chard soup is delicious! It's so simple to prepare, so healthy and packed with flavor.

Course Appetizer

Cuisine Middle Eastern

Diet Gluten Free, Halal, Vegan, Vegetarian

Prep Time 10 minutes

Cook Time 45 minutes

Servings people

Calories 239kcal

Author Farah Abumaizar

Ingredients

1/4 cup olive oil, divided
1 onion, diced
1 cup brown lentils, rinsed and checked for debris
1 potato, diced
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin powder
1/2 teaspoon dried mint
8 cups water
2 vegetable stock cubes (or chicken)
4 garlic cloves, minced or crushed
1 bunch cilantro (coriander) chopped
2 bunches swiss chard, leaves and stems chopped 1 lb or 500 g
1/4 cup lemon juice about 2 lemons, squeezed

Instructions

In a large pot, add half the olive oil over medium heat. Add in the diced onions and sauté several minutes until soft.
Add the lentils and potatoes, and stir to mix. Add the salt, pepper, cumin powder, and dried mint, all the water, and the stock cubes. Stir to combine.
Bring to a boil, then reduce heat to medium low, cover, and simmer for 15-20 minutes until lentils and potatoes are cooked through.
Meanwhile, add the remainder of the olive oil to a separate skillet over medium heat. Add the chopped cilantro and crushed garlic and sauté for a couple of minutes until garlic is light brown and crispy. Remove from the heat and set aside until later.
Once the lentils and potatoes have cooked, remove the cover and stir in the swiss chard. Cover again, and simmer on medium low for 25-30 minutes until chard is tender and dark green.
Stir in the lemon juice and the garlic/cilantro mix. Taste and adjust seasonings. Enjoy!

Video

Notes

You an adjust the lemon to your preference. If you don't want this as tart, add the juice of 1 lemon first then add more if you like.

You can chop the swiss chard as finely or as coarse as you like it. I like relatively big pieces.

Swiss chard can be substituted for baby spinach or frozen spinach.

Storing Leftovers: Leftover swiss chard and lentil soup will last tightly covered in the fridge for up to 5 days. It also freezes well, 4-6 months in a tightly covered container. Thaw overnight in the fridge before gently reheating on the stove top.

Nutrition